"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Whitfield
Added: Sunday, August 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15oz) Veg-All drained
1 can (10 oz) cooked chicken drained and chopped
1 can (10 3/4oz) cream of chicken soup (Can use cream of mushroom if preferred)
1/4 tsp. sage
Salt and pepper to taste

2 9" pie crusts

Directions:
Directions:
Preheat oven to 350
Combine vegetables, chicken, soup and seasoning in medium bowl. Pour mixture into one pie crust. Top with remaining crust, crimp edges and prick with a fork. Bake at 350 for 35 to 50 minutes or until golden brown and filling is hot.

Personal Notes:
Personal Notes:
** You can substitute with Reduced Fat Soups

 

 

 

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